sprouts ~ all this from 1 Tablespoon of seeds!

I am loving these sprouts, we have been putting them on our sandwiches, however they would be great on salads and in soups. Just take one tablespoon of seeds and add to a quart jar with the screen lid. Allow to set in water for 24 hours then drain. Every morning simply rinse with water. I leave mine in a widow and after 7 days I have a quart jar of sprouts.

gluten free... no problem

As you all know, I was very nervous about cooking for Laurie with her diet restrictions, so I did some creative cooking. We love our holiday pies, and I found a receipe for pie crust without flour. Here is a Banana Cream Pie with the new crust. I think this is a great option. Rice Krispy Treat Crust. This one was butter, melted chocolate chips and Rice Krispies. I also think the marshmellow treat kind would be a great option as well... maybe better. Just line your pie dish with the treat and add your pie filling.

Monkey Bread

INGREDIENTS

1/2cup granulated sugar

1teaspoon cinnamon

2cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

1cup firmly packed brown sugar

3/4cup butter or margarine, melted

( I DOUBLED THIS)

DIRECTIONS

1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.

2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan

3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.

4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.